Strawberry Earthquake Cake
Strawberry Earthquake Cake is a delightfully messy and incredibly gooey dessert. With a fluffy strawberry base, creamy cheesecake craters, and sweet white chocolate chips, it creates a dramatic earthquake look right in your baking pan.
Equipment
- 9x13-inch baking dish
- Large Mixing Bowl
- Electric hand mixer
Ingredients
- 1 (15 oz) box strawberry cake mix
- 1 cup water
- 1/3 cup vegetable or canola oil
- 3 eggs
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powder sugar
- 1 1/2 cups fresh strawberries, chopped
- 2/3 cup white chocolate chips
Instructions
Prep the Oven and the Pink Batter
- Heat the oven to 350 degrees F. Generously grease a 9x13-inch baking dish, paying close attention to the corners to prevent the sugar from sticking.
- In a large bowl, stir together the strawberry cake mix, water, vegetable or canola oil, and 3 eggs. Mix until the batter is smooth and evenly pink, then pour it into the prepared dish, pushing it into the corners.
Whip the Cheesecake Swirl
- In a separate bowl, beat the softened cream cheese until it is creamy. Blend in the melted butter, vanilla extract, and almond extract until the mixture is silky and uniform.
- Gradually add the powder sugar, mixing until the filling is thick and glossy. Gently fold in the chopped strawberries to keep the pieces intact and juicy.
Create the Fault Lines and Bake
- Spoon the cream cheese mixture over the pink cake batter in large dollops. Sprinkle the white chocolate chips across the top.
- Use a knife to make a few light swirls through the dollops, creating islands of cheesecake rather than fully mixing them into the batter.
- Bake for 45-50 minutes. The cake is done when the edges look set and slightly pull away from the pan, and the center has a gentle jiggle rather than looking wet.
Cool Before Slicing
- Allow the cake to cool completely in the pan before cutting. This cooling time allows the gooey cream cheese pockets to settle into a fudgy texture.
Notes
Smooth Swirl Tip: Ensure your cream cheese is fully softened at room temperature so it whips into a silky texture without any lumps.
Fruit Preparation: To prevent the fresh strawberries from sinking to the bottom, toss the chopped pieces with a small amount of flour or dry cake mix before folding them into the swirl.
Doneness Check: Avoid relying solely on a toothpick, as it might hit a gooey cheesecake pocket. Look for set edges that pull away from the pan and a center that jiggles slightly like gelatin.
Storage: Keep the cake covered in the refrigerator for up to 4 days. Cooling is essential to let the cheesecake pockets set properly for clean slicing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 9gCholesterol: 62mgSodium: 345mgPotassium: 115mgFiber: 1gSugar: 39gVitamin A: 440IUVitamin C: 12mgCalcium: 75mgIron: 1.3mg
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